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Archive for March 1, 2012

ST. PATRICK’S DAY RECIPE: Guinness-Marinated Corned Beef & Cabbage

There are numerous food approaches to St. Patrick’s Day beyond a plate of corned beef and cabbage and a beer or two.

From now through St. Patrick’s Day, March 17th, we’ll present a daily recipe.

We’re starting out with that corned beef and cabbage, but this one has a holiday twist: a Guinness marinade and champ potatoes.

Champ potatoes are a variation of the traditional Irish dish, Colcannon, made with mashed potatoes, shredded kale or cabbage and onions.

What is corned beef? Corning refers to curing or pickling the meat in a seasoned brine. The word refers to the “corns” or grains of kosher (or other coarse) salt that is mixed with water to make the brine. Typically, brisket is used to make corned beef; the dish has many regional variations and seasonings.


How do you make a better corned beef and cabbage? Marinate it in Guinness! Photo courtesy Guinness.

Irish immigrants adapted corned beef from their Jewish neighbors on New York’s Lower East Side as a cheaper alternative to Irish bacon, precipitating the now-traditional Irish-American dish, corned beef and cabbage. Smoking a corned beef, and adding extra spices, produces pastrami.

This recipe is courtesy Justin O’Connor, Executive Chef at the Guinness Storehouse in Dublin. It will be served at the restaurant on St. Patrick’s Day. This recipe serves 6.



  • 1 pint Guinness beer
  • 3 pounds corned beef, soaked overnight in the Guinness
  • 1 medium or large onion, chopped
  • 5 cloves
  • 3 bay leaves
  • 10 black peppercorns
  • 1 head Savoy cabbage
  • 2 pounds peeled potatoes
  • 5 ounces unsalted butter
  • 400ml cream
  • 3 sliced green onions (scallions)

    A Savoy cabbage. The flavor is similar to the
    common white cabbage, but it’s much
    more handsome. Photo by Christa Richert | SXC.



    1. Cook Beef. Place the beef and Guinness into a pot and cover with cold water. Add onion, cloves, bay leaves and peppercorns. Cook for 2 to 2-1/2 hours, or until tender

    2. Cook Potatoes. Cook the potatoes in salted water; drain and mash. Add two-thirds of the butter, half the cream and the green onions. Season to taste with salt and pepper.

    3. Cook Cabbage. Boil the sliced cabbage in salted water for 5 minutes and drain; add 2 tablespoons of butter and season.

    4. Make Cream Sauce. Take 100ml of the cooking stock and place in a pot, add the other 200ml cream and simmer for 2 minutes whisking in 50g butter.

    5. Serve. Carve the corned beef and plate several slices with a serving of potatoes and boiled cabbage; finish with the cream sauce.


    A Brief History Of Cabbage

    While the best-known cabbage dishes may be cole slaw (Holland), corned beef and cabbage (Irish-American), kimchi (Korea), sauerkraut (Germany) and stuffed cabbage (Eastern Europe), the leafy green vegetable is native to the Mediterranean.

    Cabbage is part of the Brassicae botanical family, the group of cruciferous cancer-fighters that also includes bok choy, broccoli, Brussels sprouts, cauliflower, collards, horseradish, kale, kohlrabi, mustard greens and radishes.

    Find more of our favorite beef recipes.


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    TIP OF THE DAY: Make Easy Breakfast Pizza

    Pizza is one of our favorite foods. We’ve eaten leftover cold pizza for breakfast.

    But there’s a healthier way to start the day: with a breakfast pizza on a whole-wheat pizza crust with fresh basil, sliced tomatoes, scrambled eggs (egg whites or whole eggs) and shredded mozzarella cheese (lowfat).

    It’s easy to make breakfast pizza: It takes no more time than eggs and toast: time-to-table is 15 minutes.

    This recipe and two more are from AllWhites egg whites, which has many more delicious recipes on its website.

    This recipe serves four.


    A scrambled egg breakfast pizza. Photo courtesy




  • 2 cups (16 ounces) Better‘n Eggs or 8 large eggs
  • 1 package (10 ounces) 100% whole wheat thin crust prepared Italian pizza crust
  • 2 Roma tomatoes, chopped
  • 2 tablespoons finely chopped fresh basil
  • 1 cup (4 ounces) reduced fat shredded mozzarella cheese

    1. Heat oven to 450° F.

    2. Spray a 10-inch nonstick skillet with nonstick cooking spray. Cook eggs over medium heat. As egg starts to set, use spatula to lift edge of cooked eggs, letting uncooked egg flow to bottom of skillet. Cook until eggs are set but still moist.

    2. Place pizza crust on large cookie sheet. Top crust with cooked eggs, chopped tomatoes, basil and cheese.

    3. Bake 8 to 10 minutes or until cheese is melted. Serve immediately.

    More Breakfast Pizza Recipes

  • Canadian Bacon & Swiss Crispy Pizza Recipe
  • Saturday Morning Pizza Recipe, with ham, bell pepper and onion


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    PRODUCT: GH Cretors, A Better Popcorn Treat

    Three of the five flavors of GH Cretors
    elegant popcorn. Photo courtesy
    GH Cretors.


    Flash back to Super Bowl Sunday: We consumed five bags of GH Cretors popcorn, one of each flavor. The empty bags were flattened and brought to the office, where they were added to the “to be written up” box.

    Alas, due to an avalanche of other flattened bags and boxes that week, we’ve just uncovered the Cretors bags, but the happy memory lingers. As does our desire to order more.

    GH Cretors helped to launch popcorn as a favorite snack of the modern age. In 1885,* Charles Cretors invented the steam-powered popcorn machine (see the photo below).

    Previously, popcorn was popped in kitchens, over stove flames in large copper kettles. Cretors developed a raised steam popper that popped the kernels at the top of a large glass bin and spilled the fresh popcorn into the bin, where it could be scooped into bags (the system is still used in today’s movie theaters and elsewhere).


    *It was an eventful year: Among other noteworthy happenings, the modern gasoline-fueled internal combustion automobile engine was invented, the the Statue of Liberty was delivered to New York Harbor and the Washington Monument was dedicated.

    From Fresh-Popped To Store-Bought

    Cretors brought the aroma and visuals of popping corn right in front of the consumer, which helped to catapult popcorn into one of the best-selling snacks of all time.

    The GH Cretors brand of packaged popcorn is a relatively new one, launched by the fourth and fifth generations of Cretors descendants. While the family had continued to make popcorn at home through the generations, we’re glad that they’ve put their product on the shelf.

    We’re big popcorn fans. Popcorn is a whole-grain snack; for this reason, it’s a better snack option, whether you crave sweet or salty (or a combination of the two). Whole grains are important in your diet (details).

    The popcorn is crisp and deftly seasoned with just the right touch of caramel or cheese. And there are added benefits with GH Cretors Popcorn:

  • It’s sweetened with brown rice syrup instead of corn syrup. Besides the fact that the brown rice syrup has a delightful sweetness, it has a low glycemic value.† Say goodbye to popcorn with refined sugars: This is the better way. Enjoy the sweetness without the guilt.
  • The ingredients are non-GMO. GMOs (genetically modified organisms) are created through genetic engineering, a relatively new science that splices together the genes of plants, animals, bacteria and viruses that would not otherwise exist in nature. In many countries around the world, there are significant restrictions and even bans on the production of GMOs, because they are not considered to be proven safe. Our FDA (Food and Drug Administration) has approved commercial production of GMO, which are used in many of the products we consumer every day. Even products labeled “all natural” can contain GMOs—which are definitely not natural.
  • The popcorn is all natural. While this term is not regulated by the FDA, the “all natural ingredients” commonly refer to the lack of artificial colors, artificial flavors and chemical preservatives.
  • It’s gluten-free, kosher and vegan.While popcorn is naturally a gluten-free snack, GH Cretors is also certified kosher (by KOF-K). The kettle corn flavor is vegan.
    †This means that it doesn’t cause a sudden spike in blood pressure or a sugar “high” after it is consumed. Its composition is 50% soluble carbohydrates, 45% maltose and 3% glucose. The glucose is immediately absorbed and metabolized, maltose takes from an hour to an hour and a half, and soluble carbohydrates take 2-3 hours to be metabolized and energy released. This results in constant supply of energy spread over a long time rather than a sudden rush.


    Cretors Today

    Charles Cretors’ modern popcorn machine appeared at the Chicago Columbian Exposition in 1893 and moved to entertainment venues, stadiums and boardwalks everywhere. Five generations of Cretors have been following in his corn-popping footsteps, taste-testing recipes around the kitchen table.

    Recently, great-great-great-granddaughter Claire and her mom Phyllis launched a retail brand called GH Cretors in favorite flavors: caramel, caramel nut, cheddar, kettle corn and the charming Chicago Mix, a combination of caramel corn and cheddar corn that really works.

    The company pops their corn the old fashioned way, by hand in copper kettles.

    Where To Find GH Cretors Popcorn

    GH Cretors is available at fine markets nationwide (here’s a store locator) and online in 12-bag packs at (Too much for you? Split an order with friends.)


    An early popcorn cart. With the spread of the automobile, popcorn rolled. Photo courtesy


  • Chicago Mix, a delightful combination of cheese and caramel corn
  • Just The Cheese cheddar cheese popcorn
  • Just The Caramel Corn, a light, lovely touch
  • Caramel Nut Crunch Popcorn with cashews and almonds (they settle on the bottom of the bag, as they’re much heavier than the popcorn)
  • Kettle Corn, the newest flavor, a little bit sweet, a little bit salty
    Have a popping good time!

    Find more of our favorite snacks in our Gourmet Snacks Section.


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